Chocolate Chip Cookie Dough Nut Butter
This Chocolate Chip Cookie Dough Nut Butter is made from Paleo and vegan-friendly ingredients but manages to taste like chocolate chip cookie dough in spreadable, nut butter form. You won't be able to stop eating it by the spoonful!
Servings 16 oz.
Ingredients
- 2 cups raw cashews
- 1 cup raw almonds
- 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
- ½ teaspoon kosher salt
- 1 tablespoon coconut sugar optional
- 2 tablespoons ghee or coconut oil to keep vegan, I like using vanilla bean ghee here
- 3 tablespoons cacao nibs or mini chocolate chips
Instructions
- Preheat the oven to 350°F. Spread the cashews and almonds on a lined baking sheet and bake in the heated for about 8 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top. You can also leave the nuts raw, if you want.2 cups raw cashews, 1 cup raw almonds
- When the nuts are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender - it will take a little bit longer in the food processor and require more scraping down.
- When the cashews and almonds have broken down into a smooth, creamy butter, add the vanilla bean powder, salt, coconut sugar, and ghee. Process to incorporate, and taste. Adjust add-ins as desired. Finally, add the cacao nibs or mini chocolate chips and pulse to mix them in.1 tablespoon vanilla extract, ½ teaspoon kosher salt, 1 tablespoon coconut sugar, 2 tablespoons ghee, 3 tablespoons cacao nibs or mini chocolate chips
- Transfer to a glass jar or two (like a mason or Weck jar) and store sealed for at room temperature for 1 month, or in the refrigerator for 2-3 months.
